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Rosele Stainless Steel
“Tomatoes and oregano make it Italian; Alice May Brock
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The Vegan Basics
Roasting garlic will STINK UP the entire house. So be prepared! In the winter time when the house is closed up, it can burn your eyes slightly. Just think of it as a medicinal therapy treatment. After completing the creation, I make sure that all the cuttings and shells are taken to the trash dumpster. Then I light my favorite A.I. Root French Vanilla Candles and the whole house smells good again.
Ingredients Tools Preparation Open the bag and twist the loose skins off of 17 heads. Line the 17 garlic heads up on the cookie sheet to determine the amount of foil you need to cut... pull out enough foil for them to sit on and still have enough left over to fold over and pinch the edges closed before baking. Garlic Preparation Olive Oil & Salt
Bake Extraction Extraction HINT
Turn the food processor on and slowly drizzle 1 1/2 cups extra virgin olive oil into the mixture. If done slowly, the entire mixture should resemble dark mayonnaise.
You can see from my photographs that by the time I bottled the garlic spread, it began to separate... this was due to the heat and the time between pulsing, photos and bottling. If this happens, don't worry because once the bottles are refrigerated, the olive oil will solidify. Simply take the cold jars and use a long table knife and stir the &contents to re-distribute the garlic evenly throughout the oil. This garlic mixture stays fresh for 2 months... but it probably won't last that long! |
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| "The Vegan Basics: Sweet Roasted Garlic Paste" | |||||||||||||||||||||||||||||||
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